Pasta alla Gricia


Getting Laid in Auburn

Pasta alla Gricia is a classic Roman pasta dish that highlights the rich flavors of guanciale cured pork jowl and sharp pecorino Romano cheese. Its a simple yet delicious dish that is sure to satisfy any pasta lover.

Ingredients:
  • 400g pasta like rigatoni or spaghetti
  • 200g guanciale, diced
  • 100g pecorino Romano cheese, grated
  • Salt to taste
  • Black pepper to taste

Instructions:

Salt the water and boil the pasta until it is al dente

Diced guanciale should be cooked over medium-low heat in a different pan until it is crispy and golden brown

Save some of the pasta water and drain the rest after its done

Put the drained pasta in the pan with the guanciale that has been fried

Add a splash of the pasta water you saved if you need to when you toss the pasta with the guanciale

Grate the pecorino Romano cheese over the pasta and mix it all together

To taste, add salt and black pepper

Add more pecorino Romano cheese and freshly ground black pepper on top when you serve it hot


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